This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.
Yield: 8 servings
¼ cup chopped onion
1 tablespoon canola oil
1 cup uncooked long grain rice
1 tablespoon minced fresh garlic
1 14.5-ounce can of beef broth
1 15-ounce can of black beans, rinsed and drained
2 pounds of raw ground turkey
1 cup frozen or canned whole kernel corn, thawed or drained
½ cup salsa
¼ – ½ cup crushed jalapeno toasted tortilla chips
1 teaspoon taco seasoning blend*
Homemade Taco Seasoning Blend
4 tablespoons chili powder
3 tablespoons +1 teaspoon paprika
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
Combine and store in an airtight container.
Shredded Mexican-style four-cheese blend,
Snipped fresh cilantro
Sliced fresh jalapeno pepper
- In a large saucepan cook onion in hot oil over medium heat for 5 minutes or until tender. Stir in rice and garlic. Add beef broth and stir. Bring to a boil; reduce heat and simmer, covered, for 10 to 15 minutes or until rice is tender. Stir in beans and set aside to cool slightly for about 20 minutes.
- Preheat the oven to 350℉. Line a 15x10x1-inch baking pan with parchment paper (or 2 loaf pans 5x9x2); set aside. In a large bowl combine turkey, corn, salsa, crushed chips, and taco seasoning. Stir in rice mixture. In the prepared baking pan, lightly pat the turkey mixture into a 10×5-inch loaf (or split the mixture into the 2 loaf pans). Bake for 1.25 to 1.5 hours or until an instant-read thermometer inserted near the center of the loaf registers 165 degrees F.
- Let the meatloaf stand for 10 minutes. If desired, sprinkle with cheese, tomato, cilantro, and/or sliced jalapeno and serve with lime.
Serving size: ⅛ of the Loaf